KEERAI MOOLAGUTTAL
Roughly chopped keerai – 2 bunches
Tuvar dal - 1/2 cup
Cumin Seeds/Jeers - 1 tsp.
Grated coconut - 1/2 cup
For roasting Urad dal - 1 tsp.
Red chili - 1 no
For Seasoning
Oil - 2 tsp.
Mustard seeds - 1 tsp.
Method
Cook the spinach leaves in 1 cup of water in kalchatti till the leaves are withered. Mash it gently with blender. Leave it to cool. Pressure cook tuvar dal till soft. Mash the dal well. Roast urad dal and red chili in a tsp. of oil till dal turns light brown. Grind the coconut, roasted dal and chilly and jeera to a fine paste. Combine spinach, mashed dal and ground paste. Bring to boil. Season with mustard seeds.
Tips: Cooking in Kalchatti adds the taste of keerai moolaguttal. Instead of Keerai you can also try murigaella keerai.
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